Kevin Scheuring from the Coit Road Farmer's Market in East Cleveland Ohio explained the two schools of thought regarding traditional pierogi dough.
Kevin Scheuring
One is the Michael Symon way with sour cream, flour and butter and the other is just flour, eggs and water. He explained the different ethnic varieties from Poland, Ukraine, Lithuania and so on.
Ashley Shaw making pierogi dough
Johnny and Tony told how they make sauerkraut that will be used as filling in the pierogis they are making at the Coit Road Farmer's Market in East Cleveland Ohio.
Tony and Johnny
They were adding spinach and potatoes as a filling for their pierogis. They also make wontons, ravioli and other similar foods.
Tony
Johnny
Ashley Shaw participated in the Coit Road Farmer's Market in East Cleveland Ohio and demonstrated the pierogi recipe her great grandmother from Slovakia passed down.
Ashley Shaw
Pierogi recipes vary from Slovakia to Poland to Ukraine and so on.
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